Expert explains which mistakes when preparing the dough leave the cake flat; he watches and avoids committing them!
For those who love to cook, there’s nothing more frustrating than making a cake and it comes by itself, right? If you’ve been there and still don’t understand what went wrong with your recipe, don’t worry. The pastry chef Bruna Rebelo has separated the 3 biggest mistakes that lead to sole pie. Watch:
3 mistakes that leave the cake alone
Not knowing your oven
There are a few oven options on the market, such as electric with or without convection, gas, or ballast. But, regardless of yours, it is important that you know it well, because, depending on the type of equipment, there may be variations in temperature and preparation time of the cake. Therefore, the baker recommends buying an oven thermometer, which will allow you to have more control over the temperature.
Do not “mise en place” or weigh the ingredients
Each recipe follows a pattern, but it’s not that cup of tea or spoon we’re used to seeing in recipes. This model weighs heavily on the scale! Furthermore, it is also essential to do the “mise en place”, that is, to separate the ingredients before starting cooking.
“The ‘mise en place’ is nothing more than reading the recipe, separating the ingredients into the indicated quantities and, only then, putting your hands on the dough. Can you imagine having to stop beating a cake because you forgot to take the sugar ? bothers you and will probably cause the result not to be what you expected,” warns Rebelo.
Not respecting the stages of the process
A cake is not made overnight. A 16cm mold with about 600g of dough, for example, takes between 40 and 45 minutes to cook (depending on the performance of each oven). But during this period, you have to be patient. Therefore, do not open the oven before 20 minutes. Respect the times and also the measures of the recipes!
More advice!
Another baker’s tip for avoiding sole pies is to use the reverse method, which is nothing more than beating butter with wheat flour instead of some liquid ingredients. According to her, this helps protect the flour from the moisture of the liquid ingredients to inhibit gluten formation and produce a softer cake.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
